Line Cook

JOB SUMMARY

The Line Cook has responsibility for meal preparation and assigned kitchen duties. Work hours/days vary as dictated by business needs, and may include weekends and holidays.

JOB DUTIES

• Plan and prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.
• Understand food cost and portion control without sacrificing quality.
• Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.
• Accommodate guests’ special requests.
• Maintain clean work area, practicing “clean as you go” policy.
• Assist with inventory, ordering and receiving of all Food & Beverage items as directed.
• Assist with any reports as required (inventory, food costs, beverage costs, etc.)
• Maintain sanitation and safety standards with anyone entering the kitchen area.
• Coordinate catering reservations and Food preparation with Sales Department and assure guest satisfaction. Follow up on menu items and cost any special menu requests.
• Assist with training and monitoring kitchen personnel in the performance of their duties as necessary.
• Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
• Watch for safety hazards and report them immediately to your Department Supervisor.

MINIMUM REQUIREMENTS

• High school diploma or equivalent preferred.
• Minimum one year hospitality or restaurant food service experience required.
• Able to work with little or no supervision.

Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism